Grilled Summer Vegetables with Green Goddess Dressing
Green Goddess is one of those culinary relics that walks lonely in the cook’s creative collective unconscious, just waiting to be plucked from the ether of culinary legacy and given a spot once again on a menu, says Chef Barton Seaver. Once one of the most popular preparations in American gastronomy, it has fallen victim to the generational subjugation of taste preferences, but it is a gem that deserves a more permanent place at our tables. This dressing is equally good with any food, from fish and vegetables both raw and cooked, to chicken and large roasts, so go ahead and make a big batch.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup mayonnaise
- 1 can (2 oz.) oil-packed anchovies
- Leaves from 8 fresh tarragon sprigs
- Leaves from 1/2 bunch fresh flat-leaf parsley
- 4 scallions, trimmed and cut into 1-inch pieces
- Juice from 1 lemon
- 1 zucchini or yellow summer squash
- 1 large onion (preferably red, but sweet varieties also work
- well), peeled
- 1 fennel bulb, stalks discarded
- 1 small eggplant
- 3 Tbs. extra-virgin olive oil
- Kosher salt, to taste